Annette Thurmon is all about simplicity: The lifestyle blogger and recipe developer specializes in low-fuss recipes that feature whole ingredients and minimize food waste. This recipe, for an easy compote (fruit cooked in sugary syrup) is a perfect use for frozen blueberries. Thurmon writes: “Every Friday night, it’s a tradition in my house to have breakfast for dinner. I usually make waffles, and this sauce is the perfect accompaniment. It’s great for pancakes, too! It’s quick to make with frozen blueberries, and the hints of lemon and maple balance acid and sweet. I hope this recipe becomes a tradition in your home, as well.”

A child's arm and a plate of waffles topped with blueberry compote

Easy Blueberry Compote

Annette Thurmon's 5-ingredient recipe for blueberry compote with lemon and maple syrup.

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Ingredients

3 cups (450 g) frozen blueberries
¼ cup water
juice and zest of 1 lemon
¼ cup maple syrup
1½ tbsp cornstarch dissolved in 3 tbsp water

Instructions

Place the blueberries in a small saucepan. Add the water, lemon juice, zest and maple syrup.
Turn the heat to medium and cook until the mixture comes to a low boil and the blueberries just start to break apart.
Add the dissolved cornstarch and bring the mixture to a rolling boil. Turn the heat down to a simmer and whisk for 2 to 3 minutes. If the mixture is too thick, add a little water, 1 tbsp at a time, until you reach your desired consistency.
Remove from the heat and serve warm.